Igor formaggio, gorgonzola e mascarpone creano il dolcetto, circa 1.5kg.
Organoleptic properties:
• Appearance: Characteristic alternation of layers of Gorgonzola and mascarpone
• To the touch: the texture of the dough is rather soft
• Smell: pleasant
• Taste: intense, but mild
Ingredients:
Mascarpone (milk cream, acidity regulator: citric acid) 60%, Gorgonzola (milk, rennet, salt) 40%.
